Ratatouille by Cooking Pioneer Julia Child during National Women’s History Month

Julia Child, National Women's History Month, Food Porn Friday

Image source: Quote Hamster

Bon appetit! That was the famous teaser line by the beloved, most widely recognized female American chef who revolutionized American cuisine on her show, The French Chef. Julia Child left an indelible mark on her audience and the food world through her broadcasts on the PBS network. She taught her faithful viewers how easy and enjoyable cooking could be.

Julia Child (August 15, 1912 – August 13, 2004) was born Julia Carolyn McWillams in Pasadena, California, to John and Julia McWilliams. Julia began to study cooking in Beverly Hills, California. She married Paul Cushing Child in September 1946 who introduced her to cooking. 

She decided she wanted to learn about French cooking and, after studying the language, she enrolled at the famous Cordon Bleu cooking school. With two fellow students, Simone Beck and Louisette Bertholle, she formed a cooking school called L’Ecole des Trois Gourmandes (School of the Three Gourmets). In 1963, after appearing on a television panel show, Child began a weekly half-hour cooking program called The French Chef. Her work was recognized with a Peabody Award in 1965 and an Emmy Award in 1966.

Today we are featuring a delicious recipe for Ratatouille by famed chef, Julia Child. Bon Appetit!

Julia Child’s Ratatouille

Julia Child, French Food, Ratatouille

Image source: juliachildsrecipes.com/


  • Eggplant: 1 lb.
  •  Zucchini or summer squash: 1 lb.
  •  Olive oil: 4-6 Tbsp. (divided)
  • Salt: 1 tsp.
  • Mashed garlic: 2 cloves
  • Yellow onions: About 1 1/2 cups or 1/2 lb. (thinly sliced)
  • Salt & Pepper: to taste
  • Green peppers: 2 (about 1 cup, sliced)
  • Minced parsley: 3 Tbsp.
  • Red tomatoes: 1 lb. (Make sure they are ripe, firm, seeded, peeled, and juiced!)
  • Note: If you are using canned tomatoes, you will need about 1 1/2 cups.


  • Peel and cut the eggplant. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide, 3-inch long, and 3/8-inch thick. Scrub the summer squash and cut into pieces the same size as eggplant. Take a bowl and put the vegetables into it. Toss the vegetables with one teaspoon salt.
    Julia Child, National Women's History Month, Food Porn Friday

    Image source: Cooking Channel

    Set them aside for 30 minutes. Drain every slice and dry with a towel.

  • Take a skillet and put four tablespoons of olive oil into it. Sauté the summer squash and eggplant, one layer at a time, for about one minute until the vegetables are slightly browned. Take them out into a dish.
  • Cook pepper and onions in the same skillet. Add a couple of tablespoons of olive oil if needed. Cook the vegetables for 10 minutes until they are tender. Add the garlic and season the mixture with salt and pepper.
  • Take the tomatoes and slice its pulp into 3/8-inch strips. Layer the tomatoes over pepper and onions, and season them with salt and pepper. Cover the skillet and let the vegetables cook for about 5 minutes on a low heat until the tomatoes start to render their juice. Check the seasoning and raise the heat. Boil the vegetables in the tomato juice until the juice evaporates entirely.
  • Take a casserole, about 2½-inch deep, and put 1/3 of the tomato mixture into it. Sprinkle the freshly minced parsley over tomatoes. Next, arrange half of the summer squash and eggplant on top. Layer the remaining tomatoes and parsley. Put the remaining summer squash and eggplant, and finish off with the rest of tomatoes and parsley.
  • Cover the casserole and put it on a low heat. Let everything simmer for about 10 minutes. Check it after 10 minutes, and season it if necessary. Raise the heat a little and cook everything for 15 minutes uncovered. Cook until all the juices evaporate. Be very careful about the heat. Avoid the vegetables getting scorch at the bottom of casserole.

Take it out, and serve!

Celebrating Chef Julia Child on #FoodPornFriday during #NationalWomensHistoryMonth!


Food Porn Friday: Jerk Spiced Grits with Spicy Tomato Shrimp Gravy

Barbara Smith, B. Smith, Chef, Cook, Food

Chef B. (Barbara) Smith

Today on Food Porn Friday, as we celebrate National Women’s History Month, we are featuring a mouthwatering recipe from the cookbook of one of our beloved chefs, B. Smith. She became a lifestyle icon thanks to her contemporary Southern cookbooks,  with three iconic restaurants, and working as an advocate for healthy living. Smith became a culinary ambassador for the U.S. Department of State’s Diplomatic Culinary Partnership in 2012 and worked with Ready Pac to bring culturally diverse food to the Armed Forces.

Smith made history by becoming the first black model to grace the cover of Mademoiselle magazine. We are featuring this favorite southern recipe with shrimp and grits, coming from her cookbook, B. Smith Cooks Southern-Style.


Spicy Tomato Shrimp Gravy
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 cup seafood broth or stock, or bottled clam juice
One 28-ounce can whole peeled tomatoes
Drained, liquid reserved and coarsely chopped
1 teaspoon Old Bay Seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound peeled and deveined shrimp
1 tablespoon chopped fresh parsley

In a large saucepan. Melt the butter over medium heat and sauté the onion, garlic, celery, and bell pepper until softened about 7 minutes.
Add the broth, tomatoes, and reserved tomato liquid, and bring to boil.
Add the Old Bay Seasoning, black pepper, and cayenne; simmer for 20 minutes. Stir in the shrimp, basil, and parley, and simmer until the sauce is slightly thickened and the shrimp is just cooked through about 5-8 minutes.

Jerk-Spiced Grits
4 cups chicken or vegetable stock or broth
1 1/2 tablespoons dried jerk seasoning or more to taste
1/2 teaspoon salt
1 cup quick-cooking grits
2 tablespoons butter
1/4 pound garlic herb cheese spread, such as Boursin Light
2 tablespoons chopped fresh parsley
Finely chopped scallions, for garnish

In a medium saucepan. Bring the stock, jerk seasoning, and salt to boil. Slowly stir in the grits. Reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring frequently, until thickened
Add the butter and cheese, stirring until melted. Add the parsley and stir to blend. Served immediately, garnished with chopped scallions.

Bon Appetit!

Happy #NationalWomensHistoryMonth on #FoodPornFriday!

Today is National Banana Cream Pie Day

National Banana Cream Pie Day, Food Porn Friday, Serious Eats, Dessert, Pie


Today we observe National Banana Cream Pie Day on Food Porn Friday. Oh boy, is my sweet tooth hollering today or what?  This recipe for Banana Creme Pie by Lauren Weisenthal from the kitchen of Serious Eats looks scrumptiously delicious! Oh my gosh, I would just love to have a slice of this sweet, creamy decadence with a cup of tea right now. Go ahead y’all and tantalize your taste buds in celebration of bananas and creme. Enjoy!

YIELD: serves 8 | ACTIVE TIME: 1 hour | TOTAL TIME: 6 hours


  • One half recipe Easy Pie Dough, shaped and chilled in a pie plate
  • 16 ounces whole milk
  • 1 vanilla bean (split and scraped) or 1 tablespoon vanilla
  • 5 ounces sugar, divided evenly
  • 2 eggs
  • 3 egg yolks
  • 2.5 ounces cornstarch
  • 1 teaspoon salt
  • 4 tablespoons butter, cut into half-inch pieces
  • 4 bananas, sliced into 1/8 thick rounds
  • 6 ounces heavy cream, whipped to soft peaks and chilled
  • Topping: 1 cup heavy cream whipped with 2 tablespoons confectioner’s sugar


  1. Shape and chill the pie crust. Wet the surface of a sheet tray with sides and line it with plastic wrap, with additional plastic wrap close at hand. In a large saucepan, whisk together the milk, vanilla (pod and seeds if using the vanilla bean), and half the sugar. Set aside. In a large bowl, whisk together eggs, yolks, and salt until lightened. In a separate bowl, whisk together remaining sugar and cornstarch, then add to the eggs, whisking constantly. Whisk for two minutes, until egg mixture is pale and fluffy.
  2. Place the milk mixture over medium heat and bring it just to a boil. Turn off the heat, and temper the egg mixture with the hot milk mixture in four additions, whisking constantly as you add the hot liquid to the egg mixture. Return the mixture to the pot and whisk constantly over medium-low heat until it begins to thicken and sputter. Once it begins to sputter, whisk two additional minutes, then turn off the heat and continue whisking as you add the butter. Whisk until the butter is completely melted and combined, then pour the pudding into the lined sheet tray. Spread it evenly to cool, then cover the surface directly with plastic wrap. Allow it to come to room temperature, then transfer to a sealed container and refrigerate for at least 2 hours.
  3. Preheat the oven to 425°F. Line the chilled pie crust with parchment or foil and fill with weights (I reuse dried beans for this purpose). Bake the pie for 15 minutes, rotating halfway through, then remove the weights and lining and bake on the lower rack until the bottom of the crust is a golden brown. Remove from the oven and allow the shell to cool completely.
  4. When ready to assemble, whisk the pudding until it becomes smooth and supple. Fold in the cold whipped cream. Spread a third of the pudding over the bottom of the crust, then top with a layer of bananas, then repeat, reserving bananas for garnish (do not make the top layer bananas, they will become brown and unsightly). Top with additional whipped cream and bananas, sliced right before serving.

Happy #NationalBananaCreamPieDay on #FoodPornFriday

National Women’s History Month: Fannie Farmer, Mother of Level Measurements

Fannie Farmer, The Boston Cooking-School Cookbook

Image Credit: Amazon.com

Correct measurements are absolutely necessary to ensure the best results. Good judgment, with experience, has taught some to measure by sight; but the majority need definite guides. -Fannie Farmer 

To commemorate the life of Fannie Merritt Farmer during National Women’s History Month and on Food Porn Friday, we are featuring her recipe for Apple canapes with Cream sabayon sauce.

Fannie Merritt Farmer (March 23, 1857 – January 15, 1915), the author of the original Boston Cooking-School Cookbook, is called “the mother of level measurements.” She was a lecturer and teacher who helped to popularize a more scientific approach to cooking and housekeeping. With her innovative teachings on convalescent diet and nutrition, Fannie inspired doctors and nurses.

Her parents believe in education for women, but while they planned on sending her to college, Fannie suffered a stroke at the age of 16, which left her paralyzed. She took up cooking and housekeeping to help support her family. She enrolled in the Boston Cooking School at the age of 30 when she was able to walk again.

Fannie Farmer

Image credit: Notable Biographie

Apple canapes with Cream Sabayon Sauce

• Cut bread into one-third-inch slices, and shape with a round cutter about four inches in diameter
• Saute in butter
• Pare, and cut apples into halves; then remove cores, making cavities
• Saute apples in butter (cavity side down) in a covered pan.
• When apples are half done, turn.
• Fill cavities with sugar, and continue the cooking until apples are soft.
• Place a half apple on each piece of sauteed bread: pour around Cream Sabayon sauce.

Making Cream Sabayon Sauce
• Put one cupful of milk and one cupful of cream in a saucepan, place on range, and bring to the boiling point.
• Beat the yolks of two eggs until thick, and add two tablespoonfuls of sugar.
• Pour hot milk and cream gradually, while stirring constantly, on egg mixture, and cook in double boiler five minutes.
• Add one-half teaspoonful of vanilla and a few grains of salt.
• Pour gradually, stirring constantly, whites of two eggs, beaten stiff.

In 1904, Fannie wrote a book called Food and Cookery for the Sick and Convalescent, which is the book she thought she would be known for. Her approach to convalescent cooking was innovative. She emphasized the importance of appearance, taste, and presentation of food for sick people with poor appetites. 

Celebrating Fannie Merritt Farmer during National Women’s History Month!

Happy #FoodPornFriday!

Beef and Bean Chili on Food Porn Friday

Epicurious, Chili, Comfort Food, Food Porn Friday

Image Source: epicurious.com

Well, although we are moving closer to the arrival of spring, the weather is still cold outside and comfort food remains hot and welcomed inside! How can we let the month go by and not feature some good ole homemade chili? If this photograph is any indication of how hearty and scrumptious this recipe is for Beef and Bean Chili from the culinary contributor for Epicurious, then count me in!

For the weekend, why not make a batch of some of this mouth-watering pot of deliciousness?


YIELD  Makes 6 servings


    • 1 tablespoon olive oil
    • 2 large red onions, chopped
    • 5 tablespoons chopped jalapeño chilies with seeds
    • 8 garlic cloves, chopped
    • 2 1/3 pounds ground beef (15% fat)
    • 1/4 cup chili powder
    • 2 tablespoons ground cumin
    • 1 teaspoon sweet paprika
    • 1 28-ounce can diced tomatoes in juice
    • 2 15 1/4-ounce cans kidney beans, drained
    • 1 14-ounce can beef broth
    • Sour cream
    • Grated cheddar cheese
    • Chopped green onions
    • Chopped fresh cilantro


    1. Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
    2. Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
Per serving: 551 calories, 30 g fat (11 g saturated), 118 mg cholesterol, 812 mg sodium, 31 g carbohydrates, 9 g fiber, 41 g protein
Check out epicurious.com for more delectable recipes to satisfy your culinary appetite!

Happy #FoodPornFriday

Tandoori Chicken on Food Porn Friday


Tandoori Chicken, Food Porn Friday, Indian Cuisine

Image Credit: vahrehvah.com

Today we are featuring Tandoori Chicken, a beloved popular Indian dish prepared by Vahchef from Vah Reh Vah that consists of chicken marinated in a combination of yogurt and spices. This dish is traditionally cooked in a tandoor (a cylindrical clay oven) but can also be prepared on your regular barbecue grill.

Tandoori Chicken

Prep time
20 mins Cook time
35 mins Total time
55 mins Tandoori Chicken

Main Ingredient: Chicken
Servings: 4 persons

  1. Ingredients
    • Ginger garlic paste – 1 tablespoon
    • Garam masala powder – 1/2 teaspoon
    • Cumin powder – 1 tablespoon
    • Red chili powder – 2 tablespoons
    • Red color water – 1 teaspoon
    • Salt – to taste
    • Turmeric powder – 1/4 tea spoon
    • Yogurt – 6 tablespoons.
    • Chat masala – 1 teaspoon
    • Coriander powder – 1 teaspoon
    • Chicken legs – 6 numbers
    • Kasuri methi powder (dry fenu greek leaves powder) – 1/2 teaspoon
    • Lemon juice – 1 number.• Oil – 2 tablespoons
    • Pepper powder – 1/2 teaspoon
    • Mixed vegetable – 150 grams

• Clean and cut 2 or 3 long slits on each piece.
• Apply salt, chili powder and 1/2 lime juice all over the chicken and keep aside for 15 minutes.
• Make marination with coriander powder, cumin powder, red chilies, kasuri methi, turmeric powder, garam masala powder, red color, salt and mix well with yogurt.
• Apply it all over the chicken making sure to apply well between all the slits and inside.
• Preheat your oven to 425-degrees and cook for 25 to 35 minutes till the chicken is tender.
• Remove from oven and serve hot.
• Garnished with sliced onions and lime wedges and also can be heated on a griddle if serving later.

For more information about this delicious dish and to watch the entertaining step-by-step video by Vahchef for making Tandoori Chicken, check out Vah Reh Vah. Bon appetit!

Happy #FoodPornFriday

Celebrating National Cherry Month with Grilled Chicken Topped with Fresh Cherry Salsa

Grilled Chicken & Fresh Cherry Salsa, National Cherry Month

Image credit: Iowa Girl Eats

Today on Food Porn Friday, we are observing National Cherry Month. We are delighted to present this quick and easy Grilled Chicken with Fresh Cherry Salsa recipe, from Kristin in the kitchen of Iowa Girl Eats. This recipe takes about 20 minutes to prepare and then…Bon appetit!

Grilled Chicken with Fresh Cherry Salsa

– 1-1/2lb cherries, pitted and roughly chopped
– 1/2 cup minced red onion
– 2 tbsps lemon juice
– 2 tbsps chopped fresh basil
– 1 tbsp balsamic vinegar
– 1 tsps honey
– 1/4 tsp salt
– 4 chicken breasts, pounded to uniform thickness
– extra virgin olive oil
– salt and pepper

– Start the Grilled Chicken & Fresh Cherry Salsa by pitting 1 1/2lb cherries.
– Once the cherries are pitted, roughly chop them up and an add ’em to a big bowl.
– Next add 1/2 cup minced red onions, and 2 Tablespoons fresh lemon juice.
– Then chop up and add a handful of fresh basil, and 2 teaspoons honey.
– Finally, add a dash of salt, and 1 Tablespoon balsamic vinegar. That’s it! Stash the mix in the fridge to chill while you get the chicken ready to grill.
– Pound a couple chicken breasts (I used a cast iron skillet) to uniform thickness in a ziplock bag. I like using a bag over plastic wrap because I feel as though a chunk or two always escapes and flies across the kitchen never to be seen or heard from again. Gross.
– Brush both sides with extra virgin olive oil, liberally season with salt & pepper, then grill over medium-high heat for 4 minutes a side, or until cooked through. You know I like me some fancy seasoning blends, but simple salt & pepper is still tre delish, and really lets the cherry salsa shine through.
– Let the cooked chicken rest for 5 minutes, then plate, scoop, drizzle, and serve!

For the full step by step visual directions, be sure to visit Iowa Girl Eats.

Happy #NationalCherryMonth on #FoodPornFriday

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